These 4 Ingredient Peanut Butter Banana Ice Cream Sandwiches are super simple and only require a few minutes of your time. They’re gluten free, grain free and dare we say – Healthy!
Yes – I am speaking all the truths friends! Four ingredients in this whole thing! Check out the recipe if you don’t believe me! The cookies – 3 ingredients. The ice cream – 1! Yes, it’s true. No, it’s not black magic.
Huck and I hit the trails this weekend for a nature walk with our friends and their puppy Maeby. Huck was so excited to see his girlfriend Maeby and her humans that he made a heroic leap out the window of the car to get to them…leaving several scratch marks in our new car in his wake. *cue panic* If the first rock chip in the new car was any indication how he would handle dog scratches (near tears I think…) I wasn’t optimistic about the scratches.
After a call home to my mom and bonus dad, the ultimate car care professional, on my way home from the hike we game planned a strategy to buff out the scratches with his warehouse of car products and buffers. All it is going to cost me is a mocha cheese cake. I think that’s a fair trade. So now that I had that all game planned, I could come home and tell Ben my game plan – diverting the panic and disappointment that comes with those first ever painful scratches to your car. The first scratches are always the most painful! We love our little Subaru.
Our hike might have been fairly leisurely this weekend – but I didn’t want to completely undo it all with a “real” ice cream sandwich – so I changed it up with these gluten free, grain free, and four ingredients sammiches. Give them a try – no guilt!
4 Ingredient Peanut Butter Banana Ice Cream Sandwiches
1 cup Sugar
1 cup Smooth Peanut Butter
2 Bananas, diced and frozen
Preheat oven to 350 degrees. In a bowl, whisk together egg and sugar until light and airy in color. Whisk in peanut butter until smooth. On a parchment or silicone mat lined baking sheet, drop tablespoon size dollops onto the cookie sheet. Bake for 10-12 minutes until they are golden brown around the edges. Remove from the oven and let them cool on the sheet until just warm. Remove them from sheet and place on a wire rack to completely cool.
In a high powered blender or a food processor, add frozen banana pieces to the bowl, cover and blend until smooth. Uncover and scrape down the sides of the bowl as necessary. This may take a few scrapes to complete.
Take a large spoonful of the banana "Ice cream" onto the flat side of one cookie and sandwich it between the flat side of another cookie. Eat immediately or place into the freezer to firm up until ready to serve. If they will be in the freezer for a prolonged amount of time - wrap the sandwiches or place in freezer baggies to prevent them from burn or staling.
Ice Cream mildly adapted from Two Peas and Their Pod: Cookies from America's Test Kitchen Afterschool Peanut Butter Cookies